Food, Sides/Salads

Tex Mex 7-Layer Salad

Happy Cinco de Mayo! B. Perdy girls LOVE food, especially Mexican! We love celebrating these food holidays. We also love a good salad, and a Tex Mex 7-layer one hits all the right check marks for us :).
A couple of months ago, I made Natasha Stoneking, lifestyle blogger of Hello Happiness and owner of a children’s boutique Sugar Bit, recipe of Honey Lime Chicken Enchiladas that she had shared with us. Those enchiladas are divine, and a great dish to celebrate Cinco de Mayo with. Personally, I think the secret to them is the chicken. It is fantastic and super versatile! I have recreated the chicken marinade many times in lots of different ways. So far, this Tex Mex 7-layer salad is my most favorite pared with the chicken. It is fresh and light and perfect for entertaining friends, a quick weeknight meal or a baby shower. Even for Cinco de Mayo! Yep, I have made this combo for all of the above! It is also quick to double, triple or quadruple. And that would be a yes I have done all that as well. In fact, the pic below is taken at a baby shower we catered, and due to the number of guests, I doubled the salad and quadrupled the marinade for the chicken. Happy eating!

Tex Mex 7-Layer Salad

Ingredients

  • 3-4 cups of romaine, chopped
  • 1 (14 ounce) can of black beans, rinsed and drained
  • 1 (14 ounce) can of corn, drained (you could also use fresh or frozen)
  • 1 large red pepper, chopped
  • 2 roasted red peppers, chopped
  • Sprinkle of paprika
  • 2 avocados, chopped
  • 1/3 cup of salsa verde
  • 2 Tablespoons fresh lime juice
  • 1 cup of grape tomatoes, cut in half
  • Sprinkle salt
  • Sprinkle pepper
  • 1 cup shredded Mexican cheese
  • 2 ounce chopped olives, drained

Dressing:

  • 1/4 cup green onion, chopped
  • 1/3 cup salsa verde
  • 1/2 cup mayo
  • 1/2 cup sour cream

Directions

  1. In a trifle dish, or a large deep bowl, start to build your salad with the romaine lettuce as the bottom layer.
  2. Next add the black beans evenly over the romaine.
  3. Layer a can of corn over the black beans.
  4. Next add the fresh chopped red pepper and the roasted red peppers.
  5. Sprinkle paprika over the peppers.
  6. Next add the avocado layer.
  7. Pour the salsa verde sauce over the avocados.
  8. Then drizzle the lime juice evenly.
  9. Place the tomatoes as the next layer.
  10. Sprinkle salt and pepper evenly over all the salad.
  11. Add the cheese layer and top with the olives.
  12. Serve with the honey lime chicken and a drizzle of dressing.

Enjoy! XO, Carrie

 

Recipe adapted from Food.com

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